Stenzel and Wagner are seniors in the culinary arts program at the Lorain County JVS and took the Family, Career, and Community Leaders of America contest by storm.

Doing so meant showing off their knowledge of food science, preparation safety, and educational materials, and showcasing their kitchen creativity by using soft red winter wheat in a quick bread recipe.

They created a prototype formula, tested the results with focus groups, developed educational materials for consumers, demonstrated the creation of the product, and gave an oral presentation.

The duo changed and tweaked its sour cream muffin recipe a couple of times before getting it just right.

“It was really interesting to learn not only how to sell our product, but also how to market it. Our friends call us the muffin men,” Stenzel said.

Try the award-winning muffins for yourself:

Sour Cream Muffins

Preheat oven to 350 degrees and mix muffin ingredients:

• 4 oz. unsalted butter

• 8 oz. granulated sugar

• 2 eggs

• 8 oz. sour cream

• 7 oz. soft red winter wheat

• 1/4 tsp. salt

• 1 tsp. baking powder

• 1 tsp. baking soda

• 1 tsp. vanilla extract

• 1/2 cup cranberries

In another bowl, mix granola ingredients:

• 1 1/2 cup of quick oats

• 1/3 cup brown sugar

• 1/3 cup syrup

• 1/4 tsp. vanilla extract

• 1/2 cup coconut

• 1/4 cup vegetable oil

Scoop batter and top with granola in mini-loaf tins. Bake for seven minutes, rotate loafs, and bake another seven minutes.

Courtesy photo Jack Wagner and Chris Stenzel earn the first place award at the FCCLA Food for Thought Culinary Challenge.